Greek Lemon Chicken Power Bowl

How To Make It

1. Preheat the oven to 400F and line a baking sheet with parchment paper.
2. To prepare the chicken, in a small bowl mix together the lemon juice, olive oil, garlic powder, dried oregano, salt and pepper. Put the chicken breasts on the parchment paper lined baking sheet and brush or drizzle the lemon sauce over both sides of the chicken breast. Once the oven is preheated, bake the chicken for 25-30 minutes or until an instant read thermometer reads 165F.
3. Make the quick pickled onion: add thinly sliced red onion to a bowl or mason jar along with 2 tbsp vinegar and 1 tsp salt. Stir or shake to combine and set aside. Stir or shake occasionally while the chicken is baking.
4. Prep the other ingredients: chop kale, dice the red peppers, halve the baby tomatoes, measure out the microgreens and chop the cucumbers.
5. Once the chicken is cooked, set aside to cool slightly.
6. Assemble the bowls by placing the chopped kale on the bottom of a bowl followed by topping with the diced red peppers, halved tomatoes, microgreens, pickled onion and chopped cucumbers. Dice the chicken into bite-sized pieces and add to the bowl. Drizzle with the tzatziki and serve with lemon slices and fresh dill for garnish.